Crispy Tofu with Ginger Scallion Noodles
Ingredients
- 14 ouncesextra-firm tofu
- 8 ouncesegg noodles
- 6scallions
- 2 tablespoonsfresh ginger
- 3 clovesgarlic
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil
- ¼ cupwater
- 1lime
- ·salt and pepper
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Slice 6 scallions, separating white and light green parts from dark green tops.
- 04
Cut 1 lime into wedges.
Method
- 01
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions. Drain and set aside.
- 02
Meanwhile, press the tofu between paper towels under a heavy weight for 5 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 03
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, pan-fry the tofu cubes 2–3 minutes per side until golden and crispy on all edges. Transfer to a plate and season lightly with salt and pepper.
- 04
In the same skillet, add the remaining 1 tablespoon oil. Add the minced ginger and garlic, stirring constantly for 30 seconds until fragrant.
- 05
Add the cooked noodles, soy sauce, rice vinegar, sesame oil, and water to the skillet. Toss gently for 1–2 minutes until the noodles are coated and warmed through.
- 06
Stir in most of the scallion greens (white and light green parts), reserving some for garnish. Top with the crispy tofu and remaining scallions. Squeeze fresh lime juice over the bowl and serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a pinch of cayenne in step 4. Fresh Thai chili flakes or a dash of sriracha drizzled over the finished bowl adds heat and extra tang. A sprinkle of crushed peanuts gives nutty depth.
For extra crunch, toss in a handful of chopped cabbage or snap peas in step 5. Leftovers keep refrigerated for up to 2 days; reheat gently in a skillet with a splash of water.